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4.9 from 42 votes

Crispy Skin Slow Cooker Turkey (& Homemade Gravy)

Crispy Skin Slow Cooker Turkey is THE MOST succulent Turkey, WITHOUT brining OR marinading! This Turkey will have EVERYONE talking!

Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 30 mins
Servings: 8 people
Calories: 586 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 8-10 pound whole turkey skin on
  • 2 heads garlic cut in half horizontally
  • 4 prigs thyme
  • 4 prigs rosemary
  • 1 lice lemon
Herb Butter
  • 4 tablespoons salted butter
  • 1 teaspoon fresh thyme leaves chopped, or ½ teaspoon dried thyme
  • 2 teaspoons garlic minced
  • 1 pinch salt
  • 1 pinch cracked pepper
Homemade Gravy
  • 2 cups turkey broth from the slow cooker
  • ¼ cup butter
  • ¼ cup flour
  • 1 teaspoon Worcestershire sauce 
  • 1 pinch salt only if needed
  • 1 pinch pepper only if needed

Instructions

    Cup of Yum
  1. Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the Herb Butter in the refrigerator for later.
  2. Arrange the garlic cut-side down in the bottom of the slow cooker bowl. Add the sprigs of thyme and rosemary, and slice of lemon.
  3. Using paper towels, pat the turkey dry as much as you can. Rub all over with the remaining herb butter, season generously with salt and pepper all over, then place the turkey on top of the garlic and herbs in the slow cooker bowl. 
  4. Cover and cook on HIGH for 4 hours, or LOW for 8 hours.
  5. (About half an hour before the end of cooking time, arrange oven shelf to the lower half of your oven. Preheat your oven broiler/or grill in Australia to crisp the skin.)
  6. Carefully transfer turkey to a roasting tray by inserting tongs on either side of the turkey into the carcass; lifting and placing straight into the roasting tray (have your tray sitting right next to the slow cooker for an easy transition). Remove 2 cups of the liquid from the slow cooker bowl, strain and reserve for your gravy. Pour any remaining juices over your turkey.
Crisp the Skin
  1. Using the reserved herb butter, use a spoon to spread it over the top of your turkey for extra flavour (the turkey will be hot and the butter will melt nicely over the skin). Broil for about 10 minutes, OR until the skin is crispy and golden browned all over. Leave it longer if needed, but if you see it start to burn, turn the broiler off and turn the oven on to 420°F | 220°C, and continue roasting until the turkey is golden browned (about 15 minutes).
  2. Allow it to rest for 5 minutes before carving and serving.
Gravy
  1. Melt the butter in a small pot over low-medium heat. Whisk in the flour until combined. Allow to cook for about a minute, while whisking occasionally. Pour in ½ cup of the Turkey liquid and whisk until it forms a paste. Add remaining liquid in ½ cup increments, whisking in between, until the gravy is smooth. Allow to simmer over medium heat until thickened. Take off heat and mix in the Worcestershire sauce. The gravy will continue to thicken as it cools.
  2. Season with salt and pepper, only if needed.

Notes

  • Tip: Make sure your turkey skin is well dried and cooked on a high heat for crispy skin.

Nutrition Information

Calories 586kcal (29%) Carbohydrates 6g (2%) Protein 71g (142%) Fat 30g (46%) Saturated Fat 12g (60%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 263mg (88%) Sodium 690mg (29%) Potassium 782mg (22%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 572IU (11%) Vitamin C 4mg (4%) Calcium 60mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 586

% Daily Value*

Calories 586kcal 29%
Carbohydrates 6g 2%
Protein 71g 142%
Fat 30g 46%
Saturated Fat 12g 60%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 263mg 88%
Sodium 690mg 29%
Potassium 782mg 17%
Fiber 0.4g 2%
Sugar 1g 2%
Vitamin A 572IU 11%
Vitamin C 4mg 4%
Calcium 60mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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